TORRIJAS- SPANISH FRENCH TOAST
Make and share this Torrijas- Spanish French Toast recipe from Food.com.
Provided by littlemafia
Categories Breakfast
Time 25m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- Beat the eggs, milk and cinnamon together.
- Dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides.
- Dust liberally with powdered' sugar and serve immediately.
SPANISH FRENCH TOAST
There is French toast, and then there are torrijas, the Spanish version. The origins of both are undoubtedly the same: yet another way to make good use of bread that's no longer fresh. Though torrijas, like French toast, can be served at breakfast, they can also be a knockout dessert.
Provided by Mark Bittman
Categories breakfast, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pour olive oil to a depth of 1/2 inch in a broad, deep skillet over medium-high heat; bring it to a temperature of about 350 degrees. When ready, a small cube of bread dropped into oil will sink to bottom, then immediately rise to top.
- Meanwhile, whisk together the milk, salt and sugar in a broad bowl. In a separate bowl, beat eggs. When oil is ready, soak a piece of bread in milk, then dip in egg. Shake off excess liquid, then transfer to oil. Stand back, as it will spatter. Repeat with remaining bread.
- Cook about a minute on each side, turning carefully; bread should be very crisp on edges. When done, transfer to a plate, sprinkle with cinnamon sugar and serve immediately, with honey or maple syrup if you like.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 10 grams, Carbohydrate 86 grams, Fat 20 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 7 grams, Sodium 464 milligrams, Sugar 68 grams, TransFat 0 grams
SPANISH FRENCH TOAST TORRIJAS
Make and share this Spanish French Toast Torrijas recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Get syrup started by boiling water, honey, sugar, lemon peel and juice, cinnamon stick, and orange peel together for a couple minutes.
- Let steep; remove peels and cinnamon stick.
- Get pan hot with a light coating of butter.
- Dip bread in milk; soak for a minute but so it does not break.
- Dip in egg.
- Put in pan to cook until lightly browned.
- They serve this warm or cold and the syrup is soaked in, or just served with honey or plain.
Nutrition Facts : Calories 899.7, Fat 36.1, SaturatedFat 19.6, Cholesterol 352.9, Sodium 741.9, Carbohydrate 130.4, Fiber 2.7, Sugar 89, Protein 18.8
TORRIJAS WITH SHERRY
Torrijas are basically Spanish 'French toast', or eggy bread in English! Serve with honey and yogurt for breakfast, or fruit and ice cream for dessert
Provided by Diana Henry
Categories Breakfast, Brunch, Dessert, Treat
Time 15m
Yield 2-4 (depending on appetite)
Number Of Ingredients 9
Steps:
- In a wide, shallow bowl, beat the eggs with the cream, milk, golden caster sugar and sherry. Cut each slice of bread in two and dip them into the egg mix, turning to make sure they get a good coating on either side. Soak bread in egg mixture for 10 mins to absorb the liquid (carefully turn them over from time to time and make sure they don't get too soggy).
- Heat 1½ tbsp olive oil in a large frying pan and cook the bread for about 3 mins on each side until dark golden and crisp on the edge. Keep the slices warm in a low oven as you cook the rest.
- Divide the torrijas between plates and dust with the icing sugar. Serve with crème fraîche or Greek yogurt on the side.
Nutrition Facts : Calories 484 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium
SPANISH-STYLE FRENCH TOAST WITH ANISE SYRUP (TORRIJAS)
Steps:
- For the anise syrup: Combine 1 1/2 cups water with the sugar, honey, orange zest, salt and cinnamon sticks in a medium saucepan over medium-high heat and bring to a boil, about 3 minutes. Boil for 1 minute, then reduce to low heat and simmer until the mixture reduces to a thin syrup, 7 to 10 minutes. Remove from the heat and stir in the almond and anise extracts.
- For the Spanish-style French toast (torrijas): Slice the baguette on the bias into 1-inch thick slices. Whisk together the eggs and milk in a shallow bowl. Dip the bread in the mixture and soak for 30 seconds to 1 minute (do not let the bread get too soggy).
- Melt 2 tablespoons butter in a large skillet over medium-high heat and cook the soaked bread in batches until golden on both sides, about 3 minutes per side. Repeat with the remaining bread, adding more butter as needed.
- Place the torrijas on a slightly concave or rimmed serving platter and cover fully with the Anise Syrup. Let soak at least 20 minutes before serving, if time allows. Serve warm or at room temperature sprinkled with a bit of the flaky sea salt.
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- Heat the milk, cinnamon stick and lemon in a saucepan. Bring to a boil, then reduce heat and let it simmer for 3-5 mins. Remove from heat and let it cool down slightly. This step is of course optional, but adds another level of deliciousness. Skip if in a hurry - or better, don't be in a hurry! Cooking with time and peace feels so gooood.
- Once the milk mixture is warm (but not too hot), soak each slice of bread in it for about 2-5 minutes. The harder the bread you use, the more you can soak them. The softer, the easier they will break. We are aiming for a tender, soft toast, not a crumbled, broken one.
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